Scale

Pasta:

12 ounces (about 3 cups) bowtie pasta

Vegetables:

1 cup cherry tomatoes, sliced

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/2 cup red onion, finely chopped

1 cup fresh arugula, chopped

1 cup feta cheese, crumbled

1/3 cup fresh parsley, chopped

1/2 teaspoon salt (for cooking pasta)

1/4 teaspoon ground pepper

Dressing:

1/3 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

Salt and pepper, to taste

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Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, and salt and pepper until well combined.
Combine Ingredients: In a large mixing bowl, combine the cooked and cooled pasta, chopped vegetables, feta cheese, and chopped parsley.
Dress the Salad: Pour the dressing over the pasta salad and toss gently until all ingredients are well coated.
Chill and Serve: Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold.